Millets are delicious and nutritious. For most people however, cooking with them is still a bit of a mystery. This recipe is part of a series by Slurrp Farm that takes all the guesswork out of cooking with millets and help you make easy, creative dishes that will become a staple in your home.
2-3 tbsp little millet
4 cups water
2 vegetable stock cubes
1 small carrot
1 tsp mixed herbs
½ tsp chives, fresh, dried or frozen
Rock salt, to taste
Rinse the millet briefly under hot water.
Dissolve vegetable stock cubes in hot water and place it with millet, mixed herbs and a pinch of salt.
Cook the millet at medium high-heat for about 5 minutes. Once it comes to boil, reduce the flame.
Grate the carrot and the celery finely and add it to the soup.
Simmer for another 10 minutes before you take it off the heat.
Season the soup and sprinkle with chives. Serve with freshly toasted bread on the side.
Tip: For a heartier soup, add vegetables of your choice – onions, mushrooms, bell peppers etc.
Read about the different kinds of millets and why we need to be cooking more with them here.
YOU MAY ALSO LIKE
A Punjabi dish to celebrate the harvest | Chef Reetu Uday Kugaji
A typical Kerala ghee rice | Rafia Koya
3-ingredient chicken fry | Rafia Koya
Anisha Oommen | Aysha Tanya | Amogh Bhatnagar
Kheer made from semolina and milk dumplings | Trupti Abhyankar
India’s old and rich pasta tradition | Trupti Abhyankar
Simple-as-sin Paati’s poriyal | Vasumathi Mohanram
A cookbook that revived a country’s lost culinary identity | Ankita Mahabir